File:Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. and comply with all pure food laws (IA secretsofmeatcur01hell).pdf

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Original file ‎(666 × 1,143 pixels, file size: 16.44 MB, MIME type: application/pdf, 312 pages)

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Summary

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Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. and comply with all pure food laws   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
Heller, B., & co., Chicago. [from old catalog]
image of artwork listed in title parameter on this page
Title
Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. and comply with all pure food laws
Publisher
Chicago, B. Heller & co
Description
Subjects: Meat industry and trade; Sausages
Language English
Publication date 1908
publication_date QS:P577,+1908-00-00T00:00:00Z/9
Current location
IA Collections: library_of_congress; americana
Accession number
secretsofmeatcur01hell
Notes Tight gutters and irregular margins throughout the book. Multiple copies of this title were digitized from the Library of Congress and are available via the Internet Archive.
Authority file  OCLC: 1084829225
Source
Internet Archive identifier: secretsofmeatcur01hell
https://archive.org/download/secretsofmeatcur01hell/secretsofmeatcur01hell.pdf

Licensing

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Public domain
This work is in the public domain in the United States because it was published (or registered with the U.S. Copyright Office) before January 1, 1929.
Public domain works must be out of copyright in both the United States and in the source country of the work in order to be hosted on the Commons. If the work is not a U.S. work, the file must have an additional copyright tag indicating the copyright status in the source country.
Note: This tag should not be used for sound recordings.PD-1923Public domain in the United States//commons.wikimedia.org/wiki/File:Secrets_of_meat_curing_and_sausage_making;_how_to_cure_hams,_shoulders,_bacon,_corned_beef,_etc.,_and_how_to_make_all_kinds_of_sausage,_etc._and_comply_with_all_pure_food_laws_(IA_secretsofmeatcur01hell).pdf

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current19:48, 26 August 2020Thumbnail for version as of 19:48, 26 August 2020666 × 1,143, 312 pages (16.44 MB)Fæ (talk | contribs)Books from the Library of Congress secretsofmeatcur01hell (User talk:Fæ/IA books#Fork5) (batch 1900-1924 #55748)

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